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Salt and Pepper Shrimp (Perfect Every Time in Just 10 Minutes): If you’ve ever had perfectly cooked shrimp that’s juicy, tender, and packed with flavor- you know how incredible it can be. And if you’ve ever had overcooked shrimp… you know how disappointing it is.
This salt and pepper shrimp is my foolproof, lightning-fast way to get perfect shrimp every single time—no rubbery texture, no fishy flavor, just juicy, savory bites with a simple, bold seasoning.
Ready in under 10 minutes, this is the kind of recipe you’ll turn to again and again when you need something quick, easy, and seriously delicious.
Don’t want all the extras in a recipe post? We provide a skip to recipe button in the top left corner, as well as a clickable table of contents, just below, to help make this page easier to navigate.
At Sweet C’s, I add lots of tips in all of my recipes – because I am a home cook without any formal training, and I find I am more confident making dishes when I understand why it works, and what each ingredient means to the flavor of a recipe. My goal is for even the most beginner home cook to feel empowered in the kitchen.
What is Salt and Pepper Shrimp?
Salt and pepper shrimp is a simple dish inspired by Cantonese cooking, where shrimp are cooked quickly over high heat and seasoned with salt, pepper, garlic, and sometimes chili peppers. Traditional versions are often lightly coated and fried for a crispy texture, then tossed with seasonings.
Why This Recipe Works
- Cooks in under 10 minutes
- Foolproof method (no overcooking)
- Light, fresh flavor (not greasy)
- Works for tacos, rice bowls, or meal prep
How to Make Salt and Pepper Shrimp
Perfect shrimp comes down to a few simple techniques – and once you know them, you’ll never end up with rubbery shrimp again.
- Use high heat for quick cooking
- Cook just 1–2 minutes per side
- Look for a loose “C” shape (tight “O” = overcooked)
- Pat shrimp dry before cooking
- Don’t overcrowd the pan
- Remove from heat as soon as opaque
The secret is all in fast cooking + careful timing.
Salt and Pepper Shrimp Ingredients
- Shrimp – The star of the dish, shrimp cook quickly and provide a tender, juicy texture with a naturally sweet, delicate flavor
- Salt – Enhances and amplifies all the other flavors while bringing out the natural sweetness of the shrimp
- Black pepper – Adds a warm, slightly sharp bite that gives the dish its signature “salt and pepper” flavor
- Garlic – Brings bold, savory depth and aromatic richness, especially when cooked briefly in hot oil
- Chili peppers (jalapeño or similar) – Add heat and a fresh, slightly grassy spice that balances the richness of the shrimp
- Oil – Helps cook the shrimp quickly and evenly while allowing the garlic and chili to release their flavor
- Cornstarch – Creates a light, crispy coating on the shrimp, helping them develop a delicate crunch while staying juicy inside
How to Make Salt and Pepper Shrimp Step by Step
Once you’ve gathered your ingredients, we will use this method:
Dredge
Optional for crispy: pat shrimp dry and toss in cornstarch and some salt and pepper.
Cornstarch & Season
Toss in cornstarch, salt, and pepper.
Pan Fry
Heat oil in a large skillet over medium-high heat.
Season
Add garlic, scallions, and chili, cook briefly until fragrant.
Serve & Enjoy!
Remove from heat and serve immediately.
The Secret to Big Flavor
This recipe proves you don’t need complicated ingredients to make incredible shrimp.
Cooking over high heat builds flavor quickly, while garlic and chili add depth and heat. Salt and pepper enhance everything, creating bold, savory shrimp with minimal effort.
Adjust the Heat Level
- Mild: reduce or remove chili
- Medium: use jalapeños without seeds
- Spicy: keep seeds or add more chili
- Extra spicy: add chili flakes or hot sauce
What to Serve with Salt and Pepper Shrimp
Steamed rice or fried rice
Noodles or lo mein
Tacos with slaw and lime
Roasted vegetables
Grain bowls or salads
Make It Crispy (Optional)
For a restaurant-style crispy version:
- Toss shrimp in cornstarch before cooking
- Use slightly more oil
- Cook until lightly crisp before adding garlic and chili
How to Get Perfect Shrimp Every Time
- Use large or jumbo shrimp
- Thaw frozen shrimp completely before cooking
- Pat shrimp dry for better sear
- Serve immediately for best texture
Salt and Pepper Shrimp Recipe FAQs
They should be pink, opaque, and lightly curled in a “C” shape.
Yes – just thaw completely and pat dry before cooking.
Yes, coat shrimp lightly in cornstarch before cooking.
Large or jumbo shrimp work best for texture and flavor.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently to avoid overcooking.
This salt and pepper shrimp is fast, flavorful, and foolproof—the perfect recipe for busy nights when you still want something seriously delicious!
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Salt and Pepper Shrimp
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 3 4 cloves garlic, minced
- 1 2 jalapeños, or similar chili, sliced
- 2 tablespoons oil
- 2 tablespoons cornstarch, optional, for crispy version
Instructions
Prep shrimp
- Pat shrimp dry with paper towels. If making the crispy version, toss shrimp lightly with cornstarch until evenly coated.
Heat pan
- Heat oil in a large skillet over medium-high heat until hot.
Cook shrimp
- Add shrimp in a single layer and cook for 1–2 minutes per side, until pink and opaque.
Add peppers
- Add garlic and chili peppers, cooking for about 30–60 seconds until fragrant.
Season
- Sprinkle with salt and black pepper, tossing to coat evenly.
Serve
- Remove from heat and serve immediately.
Notes
- Cook shrimp quickly- overcooking will make them rubbery
- Shrimp are done when they turn pink and form a loose “C” shape
- Use high heat for the best texture and flavor
- Don’t overcrowd the pan- cook in batches if needed
- For extra flavor, finish with a squeeze of lemon or lime
- Best served immediately for optimal texture
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What size shrimp do you use for this recipe?
I usually use large shrimp because I like their taste, but you can use any size you like, just be sure to keep it around the same total weight.
I am literally going to go out and buy shrimp today and make this for dinner. I adore salt and pepper shrimp but always order it in. I did not realize how simple it would be to make and I love to cook! Just always thought there was some secret ingredient of something. In any case, thank you so much, my mouth is watering for this right now.